| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Prep: | 40 min |
| Inactive: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef broth
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano (6 ounces)
- 1 cup shredded mozzarella (4 ounces)
- 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 ounces)
- Butter, for greasing baking dish
- 1 (25-ounce) jar marinara sauce
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
Instructions
- For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).
- For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.
- Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1564 |
| Total Fat | 117 g |
| Saturated Fat | 52 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 250 mg |
| Sodium | 1676 mg |
Reviews
Time consuming but OH SO WORTH IT! Make them ahead and freeze them (I use a vac-sealer). Always nice to have something like this on hand in case you need a quick, decadent meal. A true Southern friend of mine exclaimed (in her best Southern accent), “These are so good, you can rub them in your hair!” Who am I to argue with that?!
I made the short ribs in the instant pot to save time. They were great and we’re done in 45 min, 10 mins natural release.
I doubled all the ingredients except the lasagna noodles, and made this as a lasagna instead of the roll ups as I was exhausted after the cooking and clean up. It is still magnificent. The fragrance of the wine throughout the kitchen is wonderful. The short ribs were so tender. 10 stars from me!
This may be my favorite recipe find of all time. I seldom watch daytime tv but I happened to be watching one day when Giada was on. I’d never seen her before. I was so intrigued with what she was making, I decided to invest in this recipe. It is a time consuming recipe, and not likely something you’ll just wake up and decide to make, but it shouldn’t be, it’s special! Short ribs aren’t economical, but when they’re on sale, I get them and freeze them for this recipe. I can’t emphasize enough the importance of the fresh basil, which in my view adds tremendously to this dish. You won’t be sorry!!!!
This recipe is SO MUCH WORK, but it is delicious. My husband thought it was garlic heavy so he didn’t eat any leftovers but I ate them all.
These are killer! We made them for Christmas, 2020 edition, where we were just cooking for the two of us and gathering via zoom. Everyone complained that their dinners hadn’t turned out, a few resorted to fast food. My husband and I quietly devoured our lasagna rolls, it turned out better than we could’ve imagined! Paired with a simple salad and rosemary olive oil bread, we could’ve easily gotten this at a restaurant and been happy. What prompted the review was the fact that we’re craving it again and will be making more lasagna rolls for Valentine’s dinner!
Definitely a 5-star recipe in my book! I used fresh spinach because I had it on hand and some reviews highly recommended it. The spinach did not cook after adding it to the cream mixture, so I turned the stove back on low and put a lid on the pan for a couple minutes, checking and stirring it often. This worked out great for me. Additional note; you may want to remove all fat from the meat when shredding it. Personally, I like a little fat left in, but my husband hates it. Thx Giada!
Amazing!
I make this every year but varied. I use fresh kale v. Spinach and it is delectable. A Christmas Day favorite. It does take time to put together but so worth it.
Very flavorful and delicious. I chose to thicken up the filling with ricotta and made a full 9×13 lasagna using the outline she gives in the today show recipe (google Short Rib Lasagna). I used oven ready lasagna noodles and followed baking instructions on the box.